Dietary flavanols and platelet reactivity

Roberta R. Holt, Lucas Actis-Goretta, Tony Y. Momma, Carl L Keen

Research output: Contribution to journalArticle

47 Scopus citations

Abstract

Epidemiology studies suggest that the consumption of diets rich in flavonoids is associated with reduced risk of cardiovascular disease. Plant-derived foods and beverages, such as red wine, tea, grape and grape juice, cocoa and chocolate, can be rich in 1 particular class of flavonoid, the flavan-3-ols. There is now an increasing body of research that suggests that consuming flavanol-rich foods can positively affect hemostasis, through mechanisms that either directly affect platelet function or increase certain endothelium-derived factors that maintain platelet acquiescence or increase fibrinolysis. In this paper, we will review a series of in vivo studies on the effects of flavanol-rich cocoa and chocolate on platelet activation and platelet-dependent hemostasis. In addition, we will briefly review the body of literature with regard to other flavanol-rich foods and beverages, and possible mechanisms of action.

Original languageEnglish (US)
JournalJournal of Cardiovascular Pharmacology
Volume47
Issue numberSUPPL. 2
DOIs
StatePublished - Jun 2006

Keywords

  • Cardiovascular disease
  • Chocolate
  • Cocoa
  • Fibrinolysis
  • Flavanols
  • Flavonoids
  • Grape juice
  • Platelet activation
  • Red wine
  • Tea

ASJC Scopus subject areas

  • Pharmacology
  • Cardiology and Cardiovascular Medicine

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    Holt, R. R., Actis-Goretta, L., Momma, T. Y., & Keen, C. L. (2006). Dietary flavanols and platelet reactivity. Journal of Cardiovascular Pharmacology, 47(SUPPL. 2). https://doi.org/10.1097/00005344-200606001-00014